Picnic Muffuletta Sandwiches with Smoked Artichoke Tapenade

A New Orleans classic, reworked for the cooler bag. This muffuletta swaps the usual olive salad for our Smoked Artichoke Tapenade, layered with Italian cold cuts and provolone between crusty bread. Wrapped tight and pressed overnight, it's built to travel — the flavours only get better by the time you're unwrapping it at the picnic table.

Every jar of Fume-eh begins the same way it always has — Mediterranean olives and vegetables, cold-smoked over hardwood in small batches at our production facility in Burnaby, BC. No shortcuts, no liquid smoke. Just time, smoke, and two chefs who couldn't find what they wanted on the shelf, so they built it themselves.

Ingredients

— 1 round loaf crusty Italian or sourdough bread

— 1 jar (170ml) Fume-eh Smoked Artichoke Tapenade

— 6 slices provolone

— 6 slices Genoa salami

— 6 slices capicola or ham

— 1/2 cup roasted red peppers, sliced

— 2 tbsp olive oil

— 1 tbsp red wine vinegar

Method

1. Slice the loaf horizontally into a top and bottom half. Hollow out a little of the soft interior from each half to make room for the filling.

2. Whisk the olive oil and red wine vinegar together and brush over the cut sides of both bread halves.

3. Spread the bottom half generously with Smoked Artichoke Tapenade, all the way to the crust.

4. Layer the provolone, salami, capicola, and roasted red peppers evenly over top.

5. Spread the remaining tapenade on the cut side of the top half and close the sandwich.

6. Wrap tightly in plastic wrap and press under a heavy pan or a few cans for at least 1 hour, or refrigerate overnight for best flavour.

7. Slice into wedges just before serving. Pack the wedges in a cooler bag — they hold beautifully at room temperature for a few hours.